Some flavor combinations feel inevitable. Lavender and honey are like that — floral meets sweet, and everything just clicks. These lavender honey marshmallows take that pairing somewhere truly special: pillowy, lightly floral, kissed with the warm cinnamon and caramel notes of our Sweet Clover Honey, and made without a drop of corn syrup. Float one in a mug of hot chocolate and you’ll understand why we keep a batch around all winter long.
From the Farm: Where Lavender Meets Honey
At Chesterhaven Beach Farm, we planted long rows of lavender along our driveway — and honestly, every summer I find myself dreaming up new ways to use it. Over the years I’ve explored growing lavender, infusing it into oils, and building recipes that let its delicate floral character shine without tipping into soapy territory.
These marshmallows are one of my favorites. The recipe was originally created by the talented team at A Beautiful Mess and is shared here with their permission, with a few adjustments of our own — most importantly, the honey.
Why Sweet Clover Honey Works So Well Here
Most marshmallow recipes call for a neutral sweetener, and our Sweet Clover Honey is anything but neutral — in the best way. Sourced from the wide-open pastures of the Dakotas, where yellow sweet clover blooms across open fields from June through August, this honey has a pale amber color and a thick, luscious body. Its flavor profile — warm cinnamon and caramel notes with a lightly floral sweetness — layers beautifully with culinary lavender. Where a completely plain honey might disappear into the background, Sweet Clover Honey adds just enough character to make these marshmallows feel gourmet without trying too hard.
One thing to know: Sweet Clover Honey crystallizes faster than most varietals, which is actually a sign of its purity. For this recipe, if your jar has crystallized, gently warm it in a bowl of warm (not hot) water until it returns to liquid before measuring.
What You’ll Need
Ingredients
This recipe uses a short list of pantry staples. The star is our Eastern Shore Honey — specifically Sweet Clover — which replaces corn syrup and brings real flavor to every bite.
- ½ cup confectioners’ powdered sugar
- ½ cup arrowroot (replaces cornstarch)
- 1 cup water
- 1 tsp. dried culinary lavender buds
- 3 packets unflavored gelatin (each packet is ¼ oz)
- 1 cup Bee Inspired Sweet Clover Honey
- 1 cup organic cane sugar
- ¼ tsp. salt
Note: The recipe body mentions tapioca root syrup and vanilla extract in some older drafts — the recipe card below reflects the tested, published version. If you’d like to experiment with a splash of pure vanilla extract stirred in at the end of whipping, it’s a lovely addition.
Equipment
- Stand mixer with whisk attachment
- Medium heavy-bottomed saucepan
- Candy thermometer
- Fine-mesh strainer
- 8×8 inch square baking pan
- Parchment paper
- Nonstick cooking spray
- Sharp knife or pizza cutter
How to Make Lavender Honey Marshmallows
Step 1: Steep the Lavender Tea
Add the lavender buds to 1 cup of hot water and steep for 3–5 minutes. Taste as you go — the longer it steeps, the more pronounced the floral flavor. When you’re happy with the strength, strain through a fine-mesh strainer and discard the buds.
Pour ½ cup of the lavender water into the bowl of your stand mixer fitted with the whisk attachment. Sprinkle the gelatin packets over the top and let the mixture sit undisturbed for 10 minutes. This is called blooming the gelatin, and it’s what gives marshmallows their structure.
Step 2: Cook the Honey Syrup
While the gelatin blooms, combine the honey, organic sugar, salt, and remaining ½ cup of lavender water in your saucepan. Cook over high heat, stirring to dissolve the sugar. Once dissolved, stop stirring and let the mixture climb in temperature. You’re aiming for 240°F — the soft-ball stage — so keep your candy thermometer clipped to the side of the pan and watch it closely. This is the step that determines whether your marshmallows set properly, so don’t rush it.
Once the mixture hits 240°F, it’s time to move fast. Turn your stand mixer on low and carefully — slowly — pour the hot syrup in a thin stream into the gelatin bowl while the mixer runs. Use a heat-safe pouring vessel if you have one, and a splash guard if your mixer has one. Hot sugar is no joke.
Once all the syrup is incorporated, increase the speed to high and beat for 7–10 minutes until the mixture turns thick, bright white, and fluffy. It’ll look like a glossy cloud — that’s exactly what you want.
Step 3: Set the Marshmallows
While the mixer runs, whisk together the powdered sugar and arrowroot in a small bowl. This is your dusting mixture. Spray your 8×8 pan with nonstick cooking spray, line with parchment, then sprinkle half the dusting mixture evenly over the bottom and sides of the pan.
When the marshmallow batter is ready, pour it quickly into the prepared pan and use a lightly greased spatula to spread it into an even layer. Dust the top with the remaining powdered sugar mixture. Allow to set overnight at room temperature — do not refrigerate.
Step 4: Cut and Serve
The next day, lift the marshmallow slab out of the pan using the parchment paper. Place on a cutting board. Use a very sharp knife sprayed with nonstick cooking spray (or a pizza cutter) to cut into squares. Cookie cutters work great too if you want fun shapes. Dust any sticky edges with a little extra arrowroot or powdered sugar.
Ways to Serve and Enjoy
The obvious choice is to float them in a mug of our Mexican Hot Chocolate or Dairy-Free Hot Cocoa — the floral sweetness plays beautifully against rich dark chocolate. But there are plenty of other ways to enjoy them:
- S’mores: The lavender and honey flavors pair wonderfully with a dark chocolate bar over an open fire.
- Tea: Drop one into a cup of Earl Grey or chamomile and let it slowly melt and sweeten your cup.
- Gifts: Layer them in a tin with parchment and give them as a homemade holiday gift. They store well in an airtight container at room temperature for up to 5 days.
- Dessert boards: Add them to a dessert charcuterie board alongside fresh berries, dark chocolate, and a drizzle of Sweet Clover Honey.
Make It Your Own
Once you have the base recipe down, it’s easy to riff on. A few ideas:
- Swap the dried lavender for dried rose petals or culinary-grade dried mint for a completely different flavor profile.
- Drizzle the finished marshmallows with a little melted dark chocolate for a showstopping finish.
- Try them with citrus zest or dried berry powder stirred into the dusting mixture.
- Toasted on a skewer over the fire, these become the most elegant campfire s’more you’ve ever had.
Lavender Honey Marshmallows FAQs
Can I make honey marshmallows without corn syrup?
Yes — and that’s exactly what this recipe does. Our Sweet Clover Honey replaces corn syrup entirely. The natural sugars in honey behave similarly in candy-making (especially when cooked to the soft-ball stage), and the flavor payoff is far better than anything you’d get from a bottle of corn syrup.
Are these lavender honey marshmallows gluten-free?
Yes. None of the ingredients in this recipe contain gluten. Arrowroot, honey, gelatin, and organic cane sugar are all naturally gluten-free. As always, check your individual ingredient labels if you have a severe sensitivity.
How long do homemade honey marshmallows keep?
Store in an airtight container at room temperature for up to 5 days. Refrigeration is not recommended — moisture can make them sticky and cause them to collapse. For longer storage, you can freeze them for up to 3 months and eat them straight from the freezer or thaw at room temperature.
What’s the best honey for marshmallows?
A raw honey with some flavor character works best here. We love our Sweet Clover Honey for its warm cinnamon and caramel notes that complement the lavender. If your jar has crystallized, gently warm it before measuring — crystallization is a sign of quality and doesn’t affect the recipe.
More Sweet Clover Honey Recipes
If you love cooking with our Sweet Clover Honey, here are a few more recipes worth exploring:
- Dairy-Free Panna Cotta — silky, elegant, and subtly sweetened with honey
- Honey Peanut Brittle — a nostalgic candy with real honey depth
- Honey BBQ Sauce — smoky, tangy, and naturally sweetened
- Honey Roasted Brussels Sprouts — a weeknight side that converts even skeptics
